Thursday, 1 August 2013

Viennese Fingers- sans gluten

I've been umming and ahhing about whether to post recipes on here or not. There are lots of blogs and webpages with some really great recipes by cooks and chefs that are far more talented than I am. But then I figured, if I (a lucky-enough-to-be-a-gluten-eater) find a gluten-free recipe that I like to eat, then why not share the love!

These Viennese fingers are adapted from a Mary Berry recipe. (They were for a 'bake-off' in work to raise money for Macmillan, so I opted to adapt a recipe from the queen of bake-offs!) They are not quite as 'short' as biscuits made with normal flour, but they are perfectly palatable. They also freeze well if you wrap and freeze them before you ice them.

350g margarine
120g caster sugar
350g self-raising gluten-free flour (I got mine from Asda)

Butter cream icing:
75g butter
175g icing sugar
1/2 teasp lemon essence

Melted chocolate for dipping.

Cream the marg and sugar together until they are light and fluffy.
Stir in the flour.
Pipe the biscuit dough in fingers (using a star nozzle) onto a greased baking tray.(This is the most fiddly bit.)

Bake in an oven, pre-heated to 160°C, for about 25 mins. 

Leave to cool for about a minute before transferring to a wire rack to cool.

Make the butter icing by mixing together the icing sugar, butter and lemon essence. Match up 2 similar size biscuits and use the butter cream to sandwich them together.

Dip both ends of the sandwich in melted chocolate and leave to cool on a wire rack. (If you put baking paper under the rack you can catch the drips and re-melt them if needs be.) 

Dust with icing sugar, boil the kettle for a cuppa and enjoy!

Note to self: Try not to let the kids see them or there'll just be crumbs left by the time the box gets to work! 


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